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–+ servings

Roasted Red Pepper Soup

As winter lingers on, we’re embracing cozy soups that focus on clean ingredients and simple preparation. This Roasted Red Pepper Soup fits right in, offering warmth, comfort, and an easy way to enjoy wholesome meals throughout the chilly months!
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Carbohydrates 20g
Protein 3g
Fat 7.75g
Saturated Fat 1g
Sodium 146mg
Fiber 3.5g
Sugar 10g
Calories 150
Servings 4

Ingredients
  

  • 2 tbsp olive oil
  • 3 red bell peppers
  • 4 Roma tomatos
  • 1 large carrot
  • 1 medium sweet onion
  • 1 garlic bulb
  • 2 tbsp sun-dried tomatoes (jarred)
  • 1 tsp fresh thyme leaves
  • 1 tsp oregano
  • 1/2 tsp paprika
  • salt and pepper to taste
  • 1/2 cup chicken broth (or water) (as needed)

Instructions
 

  • Begin by pre-heating oven to 400°F
  • Next, slice the bell peppers, tomatoes, carrot, and onion into halves or quarters
  • Transfer the sliced vegetables and garlic cloves to a large baking sheet
  • Drizzle the vegetables with olive oil and sprinkle with seasonings and herbs
    *Note: There's no need to mix; everything will come together once blended
  • Bake at 400°F for about 30–35 minutes, until the vegetables are soft and tender
  • Transfer the baked vegetables to a blender. Add the sun-dried tomatoes and blend until smooth, adding chicken broth as needed to reach your desired consistency.
    *Note: additional liquid may not be necessary
  • Transfer the soup to a large pot and simmer over medium heat for 10–15 minutes
  • Serve alongside grilled cheese or a toasted baguette, and enjoy!
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